IF YOU ARE PLANNING TO
HOLD A PUBLIC EVENT...
It is a good idea to rope off the cooking area to prevent accidents.
If you are serving food to the
public basic food hygeine training is advised.
Contact local colleges to find out about courses.
Prepare as much as you can before you start cooking. Good organisation
makes for a relaxed barbecue.
Food keeps fresher and cleaner
if kept inside until needed; keep prepared food covered where possible.
Lightly brush the cooking rack
with a little oil to help prevent the food from sticking.
Wooden skewers are great for
vegetable kebabs soaking them in water for 30 minutes stops them catching
fire.
Relax. Wait until the flames
die down and a layer of ash forms. If you start cooking while the coals
are still glowing, the food id likely to burn.
Vegetables that don't have a
strong flavour benefit from a tasty marinade and basting during cooking
- barbecues do not lend themselves to subtle cuisine.
To prevent your food from becoming
overcooked or burnt on the outside wrap it in foil as a protective
barrier.
Throw
a handful of herbs on the charcoal and enjoy that delicious Provençal
aroma.
Spare a thought for the global
environment. Using British sustainably-produced charcoal reduces the
demand for fuel made from tropical hardwoods.
Grow your own
No matter how little space you have
it's always possible to grow something to eat. It doesn't have to be
hard work and you don't need special skills.
Many garden centres now stock vegetables as young plants so you needn't worry
about growing seeds, having a vast veg plot or even a spade. Fit a few veg in
the flower beds,pack a few more in pots - et voilà! An attractive
display in its own right and a striking contrast to the flowers.
Try frilly lettuces, red-veined beetroot leaves or ferny carrots among
the bedding. Tomato 'Tumbler' is happy in a hanging basket and peppers
look great in pots. In fact most veg do well in large containers. Runner
beans are particularly productive, just six seeds and three canes in
a large tub can give you a weekly serving for two all summer. In the
border, go for good looking plants like bright yellow 'Gold Rush' courgettes
or the shiny red stems of ruby chard. Match with annual flowers for added
colour.
Gardening
Which? produces
a whole range of fact sheets on choosing and growing vegetables and
offers free seeds for readers to try.
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